cousa squash recipes

Just be careful not to cut through the tender skin of the squash. Pattypan Squash. Mention @feelgoodfoodie or tag #feelgoodfoodie! Use a squash or apple corer and remove the inner flesh of the squash, leaving a 1/4 to 1/2-inch wall, taking care not to pierce the skin. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Once you remove the major core of the squash, you can clean out more of the sides with a knife or again with the apple corer. Also ripe-for-the picking are red beets, cucumbers, pickle cucumbers, zucchini, black-eyed peas, and okra. If you can't find it, simply omit or increase the amount of zucchini or yellow squash, if you like. Cook until the beef is browned, about 7-10 minutes. Instead, this is more similar to a sauteed dish. Cousa is four for $1 at the patch, regardless of size. And make sure the consistency of broth is not too thick since it will thicken as it cooks. It’s usually available in the winter months in local markets in Michigan and it’s often called Mexican Squash so you can ask your local grocer about it where you live. Don't miss the articles and podcasts about Becoming Elli: Fit and strong women over 50. Hi! These uniquely … It’s one of those labor of love meals that requires coring squash, making a stuffing, stuffing it in the squash and then cooking it all together. You could use olive oil. This Italian heirloom zucchini is a distinctive option, with lighter green … Oil of choice. ← Free Range Eggs – What Does That Actually Mean? Now, it’s time to place the stuffing into the hallowed out kousa. Alas, many of the dishes use rice. Apr 23, 2017 - This easy take on sautéed greens is perfect in a salad, alongside a hearty main or even on it's own. While this is not necessary, I recommend adding a small tomato wedge to help seal the squash. Jun 10, 2013 - As I am of Middle Eastern descent, the vast majority of my favorite foods are middle eastern in nature. After about 45 minutes to an hour, the broth will reduce, the squash color will darken and the stuffing will become tender. Cook the insides of the squash in the pot with everything else. Kousa is a traditional Lebanese recipe that I grew up eating! Garlic (1 to 2 cloves if using fresh. It's time to say goodbye to waste! It is 444 kcal for one serving, which is an eighth of the recipe, so that should be two squash. I saw  lots of recipes for stuffed cousa squash. After wandering through the produce aisles two or three times, I spied some cousa squash on the shelf above the zucchini and yellow summer squash. I saw lots of recipes for stuffed cousa squash. The stuffing is a classic beef hashweh (Arabic word for stuffing) that we use in many dishes like stuffed grape leaves. Need an idea for what to make for dinner tonight? So yummy!! Bring sauce … It has been very fun to learn to make the recipes through your website. I also have a strong love of lamb. All Rights Reserved. 2.) To make the tomato broth, heat the olive oil in a large deep pot over medium. I love that you are working to connect to your roots! And this dish is one of my favorite ways to prepare squash. Reserve the tops (save the flesh and toss into soups, frittatas or other egg dishes, or pastas.) One of my favorite childhood dishes! Start Here; Trauma and Recovery; Guilt, Shame and Self-Blame; Narcissism and Scapegoating; Seek and Learn; Reclaim You; About Us. I chose to … Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without … I've been working on re-creating these dishes with cauli-rice, but there are encountered technical challenges, as cauliflower rice doesn't absorb water… You can also subscribe without commenting. Hollow out each zucchini, using a special utensil (found in Middle Eastern Food stores) or an apple corer, removing all seeds and leaving shells about 1/3 inch thick. Bake for about 20 minutes, stirring the vegetables about half way through. Check the squash after … Heat the olive oil in a large pan on medium heat large. Now that the sun has decided to shine for a change we have an abundance of squas You can freeze the hallowed out kousa if you buy it in bulk when it’s seasonal. They’re often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Since I don’t have a pressure cooker, I use a small round plate to keep kousa intact in the 8-quart deep pot while it’s cooking. Nope it's not a flying saucer, it's pattypan squash. Lower heat to a simmer, while stuffing the squash. About Meredith; Books by Meredith I’m sure you could substitute zucchini and cousa squash for each other in any recipe. Please read our disclosure policy. Add the chicken broth and bring mixture to a boil. Add water to just cover the squash and let simmer over medium heat for 40 minutes. Line baking sheet with parchment paper and add a bit of oil. Now that the sun has decided to shine for a change we have an abundance of squash! Don’t cook the rice though because it will cook in the broth afterwards. Yay!! It creates an edible barrier to keep the rice and beef mixture inside the kousa when it’s cooking. It works really well with one motion. Ever put shredded potatoes on your salmon? Turned out amazing! Awesome recipe, thank you! Yes, the vegetarian stuffing would be uncooked rice, parsley, tomatoes, green onions and green peppers. No need to register, buy now! I think it’s a bit sweeter and its shape is shorter and a bit fatter than zucchini but it is indeed very similar. It makes it really tender when cooked. Just parsley for serving, but you can definitely add others! So this dish won’t roast in the same way as the vegetables we often roast such as winter squash, Brussels sprouts, cauliflower and so on. It has a slightly sweeter flavor than zucchini. Or alternatively, you can freeze the cooked stuffed kousa after it’s been cooled. Make a difference to yourself. I was way too excited to find a squash, let’s just say that. Garlic (1 to 2 cloves if using fresh. Cover and place on medium heat until boil. Plus more summer squash recipes. ... Oil of choice. A special tool is used for this, and it’s typically called a zucchini corer. Then stuff a tomato chunk on top to seal the squash and prevent the stuffing from coming out when cooked. Start with the above ingredients and add to a grease 10 inch pan. Thank you so much! Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Clean squash and then slice lengthwise to uniform thickness, about 1/4 of an inch. I make mine with olive oil, tomato paste, garlic, chicken broth, salt and pepper. Thought you should know that you’re helping me connect to my roots and it’s so much fun ! The capsicums were really tiny so they looked lovely with the kusa.The end result and flavour of the whole dish was amazing!! 2. Kousa and My Secret Recipe – Seacoast Eat Local. The key is to emulate rice that was … This is also a good time to wash the squash thoroughly and dry them. Basically you stuff them with a mixture of meat, rice, spices, and some other vegetables. Dice the vegetables and mix together. Place on kitchen … Then reduce to a high simmer and cook for one … Cousa squash is a tender summer squash that looks like a short, fat zucchini with pale green skin. I chose to use avocado oil because that’s what I had on hand. It’s basically the same stuffing that I use when I make my vegetarian stuffed grape leaves. Share it with the world! Butternut Squash. I am very happy to say that my palate developed quite nicely as I grew up, and I now enjoy both squash and beans. You want to be careful not to remove too much of the squash while doing this. Serve the stuffed squash warm with the sauce on top. To get it extra hallowed, you can also use an electric veggie corer drill (Amazon Affiliate link). Kousa and My Secret Recipe I founded Feel Good Foodie 8 years ago, back when I was still learning to cook. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. You can also add this to an omelet or frittata or add it to some rice or quinoa to make a pilaf. We’ve come a long way since then, but our number one goal is still the same: to make healthy, family-friendly cooking easy and fun for you! Mar 18, 2019 – Recipe for Cousa Squash. 2 cups Cousa squash (original recipe calls for zucchini), chopped 1 cup tomatoes, chopped 1/2 cup Vidalia onion, chopped 1/3 cup Parmesan cheese, grated. Using a small spoon or your hands, fill the hallowed out inside of each squash with the rice stuffing. Amazing dish – I’m definitely going to make this again and again! Thank you Yumna . Add a little tahini, yogurt, salt and pepper. Huge collection, amazing choice, 100+ million high quality, affordable RF and RM images. Extend the life of your fruits and vegetables (and save some money) with these crisper drawer tips. We gardeners'... Jul 13, 2014 - Can you tell it's finally stopped raining? If you’ve tried this healthy-ish feelgood Kousa recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! Summer squash recipes include grilled squash ribbons with prosciutto and summer squash pizza with goat cheese and walnuts. Alas, many of the dishes use rice. Apr 5, 2017 - As I am of Middle Eastern descent, the vast majority of my favorite foods are middle eastern in nature. I used an actual quiche dish from Crate & Barrel. Squeeze a few drops … Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. … 1.) Even though you’re roasting these vegetables, the squash has a lot more liquid in it than you find in many vegetables. Costata Romanesco Zucchini. Butternuts are typically cylindrical with a bulb-shaped end and a classic, tan rind. I’m so happy to hear that! I loved the corn and tomatoes, but you could keep the squash and beans. Round squash and pattypan squash benefit from some roasting. The squash will be soft. Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash. Mix the meat, rice, salt, pepper and any other seasoning you prefer and place it loosely over the squash (do not pack the meat, pinch off small pieces and place over squash until covered). Make enough to just barely cover the stuffed squash in the pot. I would love to hear about your experience making it. Hi, i’m making this for my friend and her family for eid. Dec 30, 2014 - A blog about traditional, nourishing Palestinian Arabic foods. Some prefer not to cook the stuffing, but I prefer cooking it for best flavor. The recipe and details were really helpful though the stuffing was extra. Us either! Since I don’t have a pressure cooker, I am not sure exactly, so you may need to experiment a little! Cook until the mixture becomes fragrant, about 1 minute. Once the squash is … Copyright © 2021 Becoming Elli — Primer WordPress theme by. Stir pot until mixed I've been working on re-creating these dishes with cauli-rice, but there are encountered technical challenges, as cauliflower rice doesn't absorb water… I found that an apple corer (Amazon Affiliate link) works really well to remove the flesh inside the squash for stuffing purposes. I just used it to stuff a few small green peppers,that were from my garden. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Thank you so much! You can remove as much or as little as you want. I knew nothing about cousa squash so I searched on Google for it. See recipe for Cheesy Stuffed Cousa. I chose to roast this in the oven but you could make the same dish and saute it instead in a good sized saute pan. The selection was fine if I just wanted to buy some produce but trying to find something unique proved to be a challenge in itself. So we tried out some potato crusted salmon and it was delicious! Cousa squash looks a stouter, shorter zucchini. It’s one of those dishes that we cook on weekends when the whole family gathers together. © 2021 Feel Good Foodie. You can reserve the flesh for another recipe. Compared to winter squash varieties, Cousa squash (and most summer squashes) have a thin skin that’s easy to peel and cut through. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Paired with fresh Cousa Squash from the garden that we cooked down in a creamy parmesan sauce and topped with basil-y tomatoes, this recipe came in … This post may contain affiliate links. Required fields are marked *. Basically you stuff them with a mixture of meat, rice, spices, and some… 3. Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan. It’s healthy, hearty and well-balanced while bursting with great Mediterranean flavor. My grandfather grew it in his garden, along with corn, tomatoes, and string beans. And during the summers we used to get a lot of it. Your recipe is amazing. Repeat with the remaining squash. https://www.countryliving.com/food-drinks/g4379/summer-squash-recipes Now that the sun has decided to shine for a change we have an abundance of squash! You could also add a bit of cayenne pepper to the seasonings. To hollow out the kousa, trim off the top and use a zucchini core to slowly remove the inside of the squash. Chayote (mirliton) Chayote squash is green with ridges and a bumpy texture, but that doesn’t really do it justice. Is the nutritional information 444 cal for 1 Koussa? Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. Place the squash in a bowl of salted ice water to firm it up. Find the perfect cousa stock photo. 1 1/2 cups milk 3/4 cup baking mix (I used Bisquick) 1/2 tsp salt 1/4 tsp freshly ground black pepper 3 eggs. But you may need to core a couple times depending on the thickness of the squash. Kousa is another name for squash or zucchini in Arabic. After you’re done stuffing the rice and beef mixture into the kousa, it’s time to cook it in a tomato broth. Sprinkle the spices on and then pour out onto the baking sheet. I love what you chose to do with the extra stuffing! Now add a can of stewed tomatoes (cut up the tomatoes) over the top and about 1/2 can of water. To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. This authentic Kousa recipe is a popular Middle Eastern dish made with a spiced beef & rice mixture stuffed in squash and cooked in a garlicky tomato broth! Apparently, the cousa squash is from the Middle East and is similar to zucchini and other summer squash. Home » Recipes » Type » Lebanese » Kousa (Stuffed Squash), Yumna JawadMarch 3, 2020 Updated April 26, 2021. Recipe CategoriesEntrées Lebanese Beef Fall Stovetop Dairy Free Gluten Free Ramadan. I’m so glad you found it helpful and enjoyed the dish! Microwave cauli-rice for 8 minutes (stirring after first 4 minutes). You don’t put any fresh herbs or dry mint? I also have a strong love of lamb. There are many ways to create a tomato broth. Be careful not to poke through the bottom or the sides. However, it only uses a handful of ingredients, and the result is a tender squash filled with delicious juicy meat and rice in a rich broth. If you're using it in a recipe … Your email address will not be published. Your email address will not be published. We gardeners'... Jul 13, 2014 - Can you tell it's finally stopped raining? if i were to cook this in a pressure cooker? I hated squash as a child. A generous sprinkle if using garlic powder). I’m glad you’re here! To core the squash, I found the best technique is to use an apple corer. Serve with olive … I hope you try it and love it! Their shape – short and wide – is ideal for stuffing. In a pot add the tomato sauce,crushed tomatoes,garlic,salt,and mint Add the stuffed squash to pot,making sure the sauce is covering the squash, add in the necks of the yellow squash if you used that variety. Cook ground beef with olive oil, spices and onions (optional), then add uncooked rice and stir to combine. Notify me of followup comments via e-mail. Cut off the stalks of the squash, then slice off the dried tips at the opposite end. If you can’t find kousa, try using yellow summer squash, which will be the closest to it. I wandered into a local neighborhood produce store, hoping to find something unique for our vegetable challenge. To make stuffed cousa: 1 lb ground lamb or ground hamburg (or combine the two) 4 medium sized cousa- pulp & seeds removed and chopped into bite sized pieces 2 cloves garlic, smashed Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. A favorite in our house. Ingredients. I’m teaching myself about the culture. Once you’ve cooked this, you can serve it as is for a side dish or sprinkle a little parmesan cheese on it. Add the tomato paste and pressed garlic and season with salt and pepper. Add a bit more oil directly to the vegetables and mix. Aug 17, 2013 - A blog about traditional, nourishing Palestinian Arabic foods. Another thing to know about summer squash is that it gives off lots of moisture. Be sure not to overstuff them because the rice will expand as it’s cooked. If you have any leftover stuffing, you can cook it with water. The color is lighter, and it has a mildly sweet flavor. I didn’t have the ingredients or the patience to make stuffed squash so I opted for a simpler dish. Weekly newsletters in your email. Whatever option you choose, enjoy it within 3 months of freezing for best results. Collard Greens Rainbow Wrap – New Veggie Challenge →, Nutrition For Women Over 50 with Kristin Kirkpatrick. Do not ever stir this recipe. You can also freeze the hashweh stuffing on its own. what would be the time change/temp. So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in a garlicky tomato broth. Put rice and beef in a pot and add 2 tablespoon olive oil, garlic, salt, mint, allspice. Transfer the stuffed squash to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook. Thank you so much!! I just made your kousa recipe and it was so wonderful I am Lebanese too! You could use olive oil. Well you’ve come to the right place, and I promise you’ll leave saying, “That was good – so good!”. Lebanese stuffed squash is one of those great recipes that I grew up having and I love sharing it with you. Bring to a boil.

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